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There are several sources of ethinic pastries in Paris that are truly exceptional. The best Macaroons i've ever eaten were from three different Jewish Bakeries located in Paris. They also prepared excellent variations all superior of items like Strudel, Hummatashen, Crossiants, Chalah, Ruggelah and other treats that were so good that my wife used to order care packages shipped by air to Hong Kong during the holidays when we lived there. Theres no place that bakes even close located in Isreal. I also required care packs from both Dremels and Sacher in Vienna on the excuse that I wanted to keep my pastry Bakers on there toes or whatever rationale provided a excuse. Irwin

I hope that i'm able to clearify your impressions about Texas or Southern Style, "Chicken Fried SteaK's". To put it simply they are nothing more then a unique type of American Beef Cutlet. They aren't neccessarily expected to always be tender. But the Beef is traditionally suppossed to be Fresh Kill that evolved from the fact that in the days before everyone had refrigeration the wranglers or workers who anticipated enjoying this treat did not trust meats that weren't fresh killed. Thats why a Chicken Fried Steak that Curls during Cooking is the most favored piece to enjoy. The real secret of preparing the beef is the skill of the Cook or Butcher who has the special skills using his Mallet. The closed Goumet Expertise with a Mallet in my opinion is that applied by the Chefs entrusted in preparing Fresh Abalone Steaks prior to cooking. They must have the expertise to pound out a thin slice of one of the naturally toughest pieces of any meat into a extrodinary delicious Steak. This is done by carefull pounding by feeling the Abalone, not tearing it apart, keeping it even and by feel and experience breaking down the musles and fibers keeping everything together. With your typical Country Fried Steak each slice of the Top Round requires a slightly different approach to tenderizing. It mush be done carefully, especially trying to keep the whole piece evenly flattened so it will cook all over equal. Since Beef by it's nature may have different characteristics in it tissue as we all realize when you sometimes get a chewy small section in a Strip Steak, T-bone or any beef cut. But a good mallet person will generally bang it all together for your pleasure.. The soaking of the meat in its pre-breading and flouring is to allow the beef to relax and absorb from the milk and pepper the ability to let its natural juices blend together with its various coatings, retaining it's flavors. Skipping to the actual cooking the object of proper preperation is to Cook the Steak only until all it's juices are absorbed into the coatings. It must be done under the correct heat that will allow a complete loss of the pink or red color prevalient in undercooked Beef, but never long enough to permit burning or even worst drying out, or cooking away the internal marriage of juices under the Breading. This is generally a quick process, achived by turning the meat several times during cooking to allow the juices to keep flowing into the center of the Steak. After the Steak is cooked it's allowed to set for a short time and then is covered with the Gravy. The result is a Genuine American treat. "Country Fried Steak". Of course the more you cook this item the easier it becomes, and expect that your skill will aquire many admirers with plates, knifes, forks and napkins waiting for the results. Irwin

Sun-Ki: Would I be correct in assuming that "Keo" whom orginially had opened a small Asian Market on King Street that was followed by the first authentic "Thai Restaurant" that opened across the street from the market at a spot. Previously operated as a way ahead of its time Restaurant that served "Roast Prime Rib", carved to order, together with "Sushi". I generally ate there several times a week until it closed and really enjoyed the food. The only other Thai Restaurant was operated by the Andersons in Waikiki. When Keo took the step and expanded to Kalakaula It became what I consider the first "Hollywood West Ethinic Thai Restaurant" in America, with Jim Nabor bring large groups to eat there very often, plus encouraging all the TV Shows patronage and Movie, Show business types like Alan Carr and others I feel this influenced the success as well as the acceptance of Thai Restaurants everywhere in America. Hope that i'm correct in my assumptions, but i've been hooked on Thai Food ever since my first visit on King Street. It somehow brought the real taste of Thailand from across the Pacific. Irwin

This brought tears to my eyes, and a smile to my heart. Just think so close to the bithday celebration of he who was one of us. The chosen ones we have had the opportunity to observe a true "Mitzvah", and learned thru observation and deep thought that it's very likely the the real "Santa Clus", was possably also Jewish, maybe even a lonzman [spelling?] doing the good deed to bless the children of the world on a special occasion. How else could you keep the Beard White with all the temptations. Really this was a wonderfull occasion that you've shared with us all. "Ess Guzuntah Height" [Eat in Good Health] for tonight and the next 8 nights for Chanukah. Enjoy the Childrens Glow and savor your Schmaltz. Irwin

Whoa Lone Star and others: Maybe for your home cooking you can use a paper sack. True it must be "Kraft Paper". Now comes the BUT. In Restaurant service your not able to utilize "Sacking the Meats". And more important when your serving a Slice of pounded out "Top Round" it's generally large enough to overlap the edges of most plates. If you've ever tried Shaking and Coating a Hunk of Beef that large you've come to the conclusion that invariably it often stick together becoming a Glob of Beef, no longer resembling a slice. This of course doesn't apply to Wuss sized Steaks something no Texas or Southern Restaurant would ever try to serve. If i'm not mistaken customers would become suspicious if you attempted to serve several small pieces or a "Patty", "Cube Steak" or any contrived stuff. [it's sure done now a days]. It's still true that the real thing is expected to become curled when being fried to verify that the meat was fresh, non of that aged, processed or tenderized stuff is acceptable. The other big sin is that it should never be "Deep Fried", only Pan Fried is authentic. Now we come to another modern adaptation, using All Purpose Flour or Wondra in place of a High Ratio/Gluten Bread Type Flour. It doesn't taste the same ! Especially if your making any type of Pan Gravy The whole thing depends on the little bits and pieces coming together. It's part of the whole package, like only using fresh prepared Bread Crumbs in place of packaged Bread Crumbs or even Cracker Crumbs. It's certainly okay to tweak, or prepare dishes your way at home, but during the period that this standard dish evolved you had to be very carefull fooling around with what your customers have come to expect. Wonder what would have been the result if my Uncle served Chicken Fried Steak with Garlic? I once dared to serve "Roast Prime Rib" to a "Grange League Federation Dinner" that was cooked "Medium Rare". Good thing we had a large pot of Au Jus on the stove, because we had to get the Color out of the Beef real quick or ELSE. Irwin

There are still areas in Indonesia, Malaysia and the Phillipines that use Palm Kernal Oil and Coconut Oil for stir frying, but it doesn't get used often for deep frying as it easily becomes solid after use and often becomes rancid if kept at warm tempertures. The majority of Coconut or Palm Oils are commercially refined and processed for special uses for export and not for domestic markets. The oil of choice seems to be pourable vegetable oils for the majority of cooking applications as the Wok is mostly used for stir frying, deep frying or braising together with using skewers on charcoal. Overall the amount of oils in the average diet are lower then that consumed in the colder Asian climates, where it's been traditionally assumed that in the cold climates its beneficial. Irwin

Jason: There is avast disparity about the oils used for most Asian Cooking, especially in the USA. The oil most commomly used in American Chinese Restaurants is whatever Vegetable Oil is most reasonably priced in 5 Gallon Containers. Where there is a choice the most popular oils are Peanut or Soy Bean. For enhancing Flavor, Taste or Finishing Dishes the Toasted 1st press Seseme Oils or Refined Peanut Oil are utilized. For Chinese Cooking in Hong Kong and China, where the favorite Peanut Oils are produced locally they tend to have a lower smoke point then our domestic oils, plus invariably have a residue peanut taste. This generally is alleviated plus adds a tasty character to the oil by putting some sliced Ginger and Garlic into the Hot Oil placed into the Wok before actually starting to cook the food. Thois is strained off from the hot oil, removing the Peanut Tastes. Thisis sometimes attributed to the unique taste of Hong Kong Chinese Food. The other major Oil used for Cooking in Hong Kong is a rendered type of Lard imported from Holland that combines Beef Fat together with Pork Fat [often imported from the USA into Holland] that is shipped by the Boatload into Hong Kong and China in 30 Kilo Containers. This fat is also given the Garlic, Ginger Treatment before being used for Cooking. It's also the preferred shortning for most Bakeries. It's the most reasonable priced Oil Product. It is especially popular in Peking and Shanghai Foods. For Taiwan the most popular Oil used is Rape Seed Oil imported in Large Containers and Drums as well as Peanut Oils. Most of the other countries also import various oils in Bulk for repacking, but receive mostly vegetable and nut oils. The Japanese and Koreans both are capable of refining oils, and even are manufacturing them in Australia, Canada and the United States but still continue to import Lard and other Solid Fats. The type of Seseme Oil that is used for Deep Frying is oil that has been filtered and refined so that there is no Seseme Taste remaining, very similar to our refined commercial Peanut Oil. This is the prefered oil that is used in most Tempura Restaurants in Japan traditionally. There are many variations on Oils that are used for Flavoring or Marinating Different Foods, even for preparing Chili Oils or Codiments. In a Japanese Department Store with a Retail Food Court you will find a very large selection of Seseme Oils, that are more expensive then the finest Olive Oils in our Gourmet Shops. Irwin

Fat Guy: Your dish isn't as unusual as it seems. Plus taking into consideration that if your using Morel Mushrooms in a Cream Sauce that Dried Morels are superior to fresh for that purpose. That was something that I learned from Albert Stockli and James Beard when we utilized a similar dish for "The Four Seasons Restaurant", during the two years of the New York Worlds Fair Celebration. We made a dish using "Bobby Veal" [Veal thats started eating Grass] made into Cutlets, washed with milk, floured, dipped into egg wash then coated with a yellow coarse corn meal, seminolia flour base, then sauted in a butter/peanut oil mixture These were served with Pan Browned Polenta Rounds and a Morels and Cream Sauce only using the Indian Imported Dry Morels, softened in White Wine. It was a terrific dish and became very popular with the regular customers during that period. As for Country Fried Steak I feel there is no comparison, since this dish is what i'd consider Chuck Wagon, Road House or Cafe Food. I'd imagine that if you'd try serving something resembling a Morel Mushroom to the general Country Steak ordering population the reaction would be definately interesting. Irwin

One of my Uncles owned a Restaurant across from the Train Stop in Austin Texas for over 25 years that catered to Cowboys, Politicians and Rail Road Workers that featured Chicken Fried SteaK, served with Gravy, Grits, Mashed Potatoes or Rice t with Beans and Bisquits, often they were served with a order of eggs He claimed that his Chicken Fried Steak was enjoyed so much was because he used fresh Top Rounds, Cap Off, that he'd chill down until they were semi-frozen then sliced about 3/8 inch thick and placed between wax paper and pounded tender with a Mallet. The Beef was placed into a peppered condensed milk marinate until being ordered. He said he requarly sold several hundred orders daily so it never marinated very long. When the order was received it was floured with a peppered bread flour Next it was put into a Egg and Fresh Milk wash and finally coated with Fresh Made Bread Crumbs from generally day old bread used because it browned and absorbed the flavors better. On his stove he had [2] 17 1/2 inch Cast Iron Pans kept ready and rotated as needed with Lard/Crisco Mixture with a fine strainer kept at hand to keep the oil clear and not foamy. He said the oil was kept hot , but just hot enough to cook several orders at a time without burning. He claimed that since he tried to fry without high heat his Chicken Fried Steaks always were served cooked thru with no color and most important had a Curled Finish when cooked. Appearently a properly cooked Chicken Fried Steak was judged as superior if it was Curled and throughly cooked without any pink color. Curled ment that the beef was fresh and colorless ment it was cooked the way the customers preferred. Before serving the Steaks were Salted before being served as he said that if you put any salt before cooking it screwed up the oil, plus it effected the taste as salt accumulated in the oil, and when they scrapped the pans clean the scraps would be to salty for making gravy. This method of preperation had been used at the Restaurant for many years until he purchased it in 1939, during his years of operation he did his best to provide his customers with what they were accustomed to eat. His son operated a similar Restaurant in Tucson Arizona also across the street at the train station. Irwin

Found these Books all in excellent condition with covers at my favorite Seattle Thriftshop at give away prices. The Art of Cooking by Arnold Zabert [1986] Cooking A to Z by California Culinary Academy [1988] Pacific Flavors by Hugh Carpenter [1988] The Wolfgang Puck Cookbook by Wolfgang Puck [1986] Theory and Practice of Good Cooking by James Beard [1977] Chinese Cooking for The American Kitchen by Karen Kee [1976] It surprising that these books are in like they were all purchased years ago, but appear that they were never read or used at anytime by the original owners and are in like new condition. Irwin

What a WONDERFULL idea. It's terrific. Just think all these A-HOLES have got their place to look at each other, and the rest of us will be able to enjoy our meals without their company. In fact ask any FOH person about who the worst tipping most pain in the ass customers are and you'll find most of them there. Should become funny, cause generally when several of these types frequent the same place they have specific demands; My regular table My regular server Tell the chef i'm here let the bartender know this drinks for ME and so on. I love it when everyone wants the same table, at the same tome as invariabily happens. It's even better when you've seated so in so, next to his former wife or if he's with the wife then next to the girlfriend, oh all these exclusive phoo pahs accumulate. Of course they won't be able to keep employees or sustain staffing, since servers expect tips based on percentages of sales or saleries that will compensate. Something that will never happen. Also pompus self important Headwaiter Types invariablly kept the business from the Kitchen, Captains or Waiters. Actually i've almost never seem this type operator succeed without realistic hands on management keeping them in line, especially in any so called club athmosphere. In NYC the real Clubs are long time established, not contrived and depend on LOYALTY, total foreign language to these wantobe operators. I'll take odds that it won't last very long, especially on the East Side in the real world. There have been several places that tried this and they all went down the drain as failures. Irwin

I'm curious why the Lugers Sauce/Salad Dressing is such a big deal. The Restaurant doesn't seem to take the stuff seriously, especially since it was something that evolved because of customer pressure. It doesn't taste that bad for what it is, I find it more versatile then A-1 or several others, but woundn't go out of my way to purchase any Steak Sauce since in my opinion when i'm eating a Steak I expect it to stand on it's own merits. Sure for Prime Rib, Short Ribs or other meat dishes I welcome sometimes Horseradish, Hot Mustard or even Ketchup, if none of these are available i'd even try a Steak Sauce but never when i've invested the price of Aged Prime Beef. But then i'd never have a Martini or any hard liquor with my Prime Beef either, except a after dinner Brandy. Irwin Admin: The current discussion thread for Peter Luger Steakhouse may be found here.

I bought that a few months ago (yes Maggie, I already counted it.) It is such an pretty little book that it was a must-have. PS Her cream biscuits are simply the best biscuits ever. Many, many years ago Marion Cunningham owned a restaurant called the Union Hotel in Benicia CA (Judy Rogers of Zuni Cafe was the chef) and they served these biscuits. I made them a few weeks back-they tasted just like I remembered. Marie-Louise: I used to enjoy breakfast at the ,"Union Hotel", during every trip from Mendocino to San Francisco for several years after being introduced to the place by Louise Fong. This continued until I returned and the management had changed. Some of those excellent bisquits had a short return to a breakfast restaurant that had something to do with Marion Cunnubgham opened at the corner down the street from Chea Pannise in Berkeley but it didn't last very long. The only other places i've ever enjoyed similar bisquits were in Sheepshead Bay, Brooklyn, NY at two restaurants no longer operated by the original principals. Lundy's and Tappens who both severed then with every meal for well over 50 years. Is the recipe in any of the Books? Irwin

For what it's worth, I have a few Japanese friends with knives in the same price range, and they use them as every day knives. It would be a shame if you didn't use it at least a few times. That's what they gave it to you for, after all . I've been using the Hattori for several weeks, but since I generally work quite fast, and tend to push my knifes into doing more variations then normally anticipated, I sometimes may be more abusive since it's treated primarily as a versitile working tool. I'd rather use this quality knife when i'm only doing a specific job suited for what the knife is made to do, that way it will be treated with the respect it deserves. If you've got a Rolls Royce you're not going to treat it like your 4 wheel drive SUV, well my Hattori has become my Rolls Knife. For the type of cutting I generally do I seem to prefer a Properly made Granton Edged Knife, of which there are very few in the marketplace. The good ones can sure take a beating. Irwin

This is the first time i've ever quoted MYSELF. But on this occassion it seemed the right thing to do, especially since the owner has left us all in the hands of his very capable family. Now i'm in teaching mode: Even the finest, most superior Prime Beef, may sometimes for no discernable reason have a tough gristle, or chewey steak. This may only be in one cut sometimes two in the Primal, but it will only become appearent when the steak is served, only after the customer has tried to eat the meat. This may be in most of the whole piece, but most often it will only occur in one or two parts of the steak. The staff at Peter Lugers, or for that matter any Steak House is aware of this, and immediately when the customers brings this to the servers attention the steak is quickly returned to the kitchen. Once there another steak is fired, and the Expediter/Chef will immediately taste, cut and check the meat to verify that they had a bruiser or tougher cut due to the inherent nature of beef muscle. As I mentioned in my quote: Porterhouse Steaks, properly Broiled generally will not come out extremely rare, since the Filet Cooks differently then the Strip, especially in a even heated underfire broiler no matter what the chef tries to do, it won't happen. That's why those who want the meat Blue, or very rare should order a Filet or Strip Loin. All steaks are judged done be the pressure method of a experienced Broiler Chef very often very well paid for his expertise. But again with Prime Cuts there is often more then reqular differences between the marbling in the Strip Loin and Filet sections of the Porterhouse the explain the differences in different steaks doneness. The Beef itself often Chars or Browns differently causing variations in every individual steak. This is also part of the reason why the Butcher will decide to give certain Short Loins more age, and other less. It all based upon experience. And Peter Lugers and a butcher like Lobels may have more experience then most. Yes, Peter Luger buys the best, cooks and serves it the way it's been done TRADITIONALLY longer then anyone else. Sure it all carefully done theatrically to continue a dining experience, that been established for our Grand Fathers and Great Grandfathers that can't be gotten anywhere else. If anyone wished to duplicate the Peter Lugers experience they'd have to charge twice as much or more for a close approximate copy, but never could achive the tradition. It may seem expensive but its a darn good investment. Taking into consideration that they are in NYC, own the real estate [and a lot more] if they'd just develop or sell the adjacent properties the return on investment would be considerably more the a Peter Lugers. Certainly more attractive then the owners getting into the meat market in the very early AM to buy the Beef plus operate a restaurant that's a one of a kind authentic landmark. I'm proud of Peter Lugers and the Foremans Family's dedication to uphold a true American Tradition without becoming influenced or changing everything so we may all experience our roots. Irwin

JC: This isn't what I consider a "Knife", i'm overwhelmed by the price it would cost as i'd checked the prices on eBay and appearently the "Hattori", listed there was expensive, but not intimidatingly so at $120.00 approximately. A friend who called and advised me this morning that this "Knife", is available at over $1,000.00. I'm not comfortable beating up any knife that expensive just for fun cooking. I'll put it in the vault or someplace until I have to compete in Iron Chef or something similar. Maybe at the "James Beard House", except when i used to cook there for fun all the knifes that James and I used were Forschner.[still my all around favorites] I do still take pleasure using some old Carbon Steel Butcher Knifes that I received when a friend retired after selling his farm and butcher shop, for the Westbury, N.Y. Shopping Center [Roosevelt Something] as there is something gratifying about working with Carbon Steel. I've always used the bottom of a Old Japanese Ceramic Plate for keeping Knife edges sharp, and have never been satisfied with the professional grinding methods. If I actually need to Sharpen a Knife,[ almost never] I use a Three Way Professional Oil Stone set up in a wood box that over 50 years old. Are you familiar with some Japanese Knifes that are made for Left Handed cutting? Being a lefty i'm curious if this makes a difference, as I appreciate using Left Handed Sissors. Thank you for the one up. Irwin

This is not the knife i've received. It's in a Wooden Box and is appearently made from Cowry X Steel and has a Micarta Handle it has Suminagashi patterns and a Red Chop on the Surface. The knife you've discribed seems to be the same as what's offered on ebay, but it's not similar to my knife. Irwin

I just received a gift thanking me for some advice that i'd provided to a major Japanese Restaurant/Food Products principal several years ago that was a big surprise. This was a Japanese Santoku Knife, manufactured by Hattori that is incredable. It's much sharper they my Wustoff Classic with the Granton edge, my Mac or Globe. I have all types of knifes accumulated thru the years that I use, compare and enjoy. But this knife is entirely in its own class. It's the first knife i've ever owned that i've felt in awe about. I've looked them up on the internet and they are available even on eBay at what seems to be a resonable price considering their quality. I had thought that the Wustoft and Globes were very good, but considering the difference in price there is no comparison to the edge, feel or quality plus the Hattori is like a piece of art that you can use and enjoy for many years. Irwin

Ive been eating at "Peter Lugers", since I was a teen. Even spent time working in the Kitchen. My family did business with the Formans, who had aquired the business from the original owners and still operate the restaurant. They own the Thread Business across the street. I've noticed that several posters have commented about the fact that when they've ordered Black and Blue Preperation on the multiple person serving of the Porterhouse Steak, that it's not prepared as they've ordered the steak. The Porterhouse Steak is a bone-in cut that includes on one side the Filet, [boned out Filet Mignon] and on the other side the Strip Loin [boned out New York or Strip Steak]. Now should you order either the Filet Migon or Strip Loin Steak seperately they can be prepared exactly as you request as Black and blue or well done as requested. But when your ordering a large Porterhouse, you must take into consideration that the Filet Section, cooks at a different rate then the Loin Section that has more fat and marbleing, especially in the larger multi-person Steaks. Peter Lugers has the best of Steaks together with the finest professional broiler cooks who do their best, but aren't capable of doing the impossable as they are working in a large even heating broiler, essentially trying to cook 2 seperate cuts of beef to your satisfaction in one piece together with the bone and exterior fat trim. So in the future unstead of requesting something that is very difficult to achive order either a Filet Mignon or Strip Loin that will assurdly be done to your satisfaction. But even though i've tried all the cuts all the ways there is nothing better then the large Porterhouse cooked whole with the bone to fight over in my estimation. Irwin

The "Rebs", story made me remember my own unusual experience with "Schmaltz". When I opened "Lindy's Restaurant", in Hong Kong in 1965 I taught my chefs how to remder Chicken Fat, with Onions and Chicken Skin. Making sure to reserve the Gribienes for VIP Customers [regulars who requested them]. They were bewildered by this procedure, as it seemed to them a waste of time, especially since they felt there were better uses for Chicken Skin, plus why waste onions? This lasted until they were made to taste this mixture at my insistance. One of my Chinese Cooks requested that if they had to eat this stuff, would I object if they mixed it with noodles to make it palatable? My response was that was okay, but everyone would have to try a spoon of just the Gribiences first., then we'd prepare a Noodle dish together with Chicken Broth and Chicken Fat. The tasting commenced with pre-preparing a pound of Chinese Egg Noodles, together with rich Chicken Broth, Carrots, Celery, Parsnips, Leaf Parsley, Garlic and Onions. Everyone tried the Gribienes and were surprised how they tasted. Much lip smacking and smiles showed that I had converts. The next step was to serve the Soup, before I was ready one of my Cooks poured a full cup of the Chicken Fat into the simmering soup, together with a cup of the Grivienes and mixed it all together and dished out the soup togther with Bowls and Chopsticks. Since this was already done I kept my mouth shut grimiced and began shlurping with everyone. Suddenly I realized that everyone was happily slurping away with smiles. [louder slurping signifies better food]. I knew I had a winner when the pot emptied out before everyone got seconds. This was with my mostly Shanghai Kitchen Staff, within 3 months this type of dish became very popular in the more well known Shanghai Restaurants in Hong Kong. What I hadn't been aware of previously was that many Northern Chinese Dishes used more then moderate amounts of Fat in the preperation, and the amount that was added into the Testing Soup/Grivienes Serving was considered just the right amount for the servings. We managed to keep the actual preperation of the Schmaltz, with Onions and Grivienes as our seceret, but we had to purchase extra fresh chicken skin from the market to keep up with demand, especially after we began preparing Matzoh Balls. I've saved all my Turkey Skins and have been accumulating Chicken Skins for a special Holiday treat of Matzoh Ball Soup and Potato Latkas on Chanakuh. Irwin

If your not doing home roasting or if you'd enjoy a decaf coffee that tastes equal to or better them the majority of fresh brewed coffees i'd like to suggest trying a coffee that not as dark roasted as Starbucks or Peets, that are essentially from the same origin but to enjoy. Vienna Roast Decaf, brewed and roasted by the "Thanksgiving Coffee Company", located in Fort Bragg, California. I have been recommending this to many different restaurants during the last 17 years, where it's been served either thru the standard drip method in carafes or brewed to order in expresso machines with great customer satisfaction. For some reason the Vienna Roast has very good taste and character, and seems to please the many decafe drinkers who have gone out of their way to compliment or even purchase the brew. Irwin

skchai: If i'm not mistaken wasn't M's Ranch a Spencecliff Restaurant? Are they still doing business as at one time they were right on the pulse of local and tourist business. Regarding local Cookbooks my favorites and those most often available in Seattle thrift Shopes are those published by various schools and civic organizations. These books are all timely and most contain one or two exceptional recipes from grandma's or aunties that seem to be special. Just purchased for 69 cents "How's this for Starters" published by Chaminade University Alumni in 1989 that covers Favorite Appetizer Recipes. I must have several dozen in my collection that are fun to read occasionally, plus several different local ethinic cookbooks from the fifties thru the eighties that only had modest circulation. Irwin

Sometimes, when it comes to Dungenese Crabs, Seattle truly rules. Just returned from my favorite Asian Seafood Market where I purchased 3 large live Crabs that weighed 11 1/4 Pounds. I'm debating weather to get them Drunk and then steam them or to Simply Steam or to Saute with Black Beans, Garlic, Chili, Ginger and Far Duo Wine for dinner tonight. I've got excellent rice, fresh runner beans, watercress, pea pods and bok choy for side dishes with the crab. For a Soup i'm cooking 1/2 of a Sturgeons Head [6 pounds] with Carrots, Ginger, Dry Mushrooms, Garlic, Sweet Onions, Leaf Parsley, Chinese Celery with Diced Serrano Ham and Ginko Nuts. For dessert I made a Almond Fruit Jelly and Fresh Chestnut Cream Pie. This will be a old fahioned dinner for 4 adults and 3 children. Irwin

I'm not very familiar about the types of Crabs available in South America. But I received from a Australian Purveyor whom i've consulted for many years a Christmas Treat that's awesome for Crab Eaters. This packaged contained a "Tasmanian Giant Crab" weight 8 1/2 pounds, a Austalian Mud Crab, weight 2 1/2 pounds and 2 Spanner Crabs that looked like our Blue Crabs, with longer claws. These had all been Steamed, Flash Frozen and packed in Dry Ice. I've never seem anything quite like the Tasmanian Crab, except that the Claws were Black Tipped and Red,, similarly colored like the Stone Crabs, but longer and not as dense. The Mud Crab's appearance was similar to many of the Asian Type Crabs in appearence and coloration. All the Crabs were very good tasting, but my favorite was the Tasmanian, it was sweet, flakey and everything you'd expect in a dream crab. I'd love to have the chance to cook it live. It's being sold live to the Asian Markets and has a protected fishing season. Looking over my notes I overlooked 2 kinds of Crabs that I enjoyed in Scotland. Brown Crab Velvet Crab These were from the Shetlands Isle of Ulist, where I fished for Salmon and Sea Trout and Skate. Irwin